An experienced cook like Pat Crocker knows that herbs can make all the difference in a meal, and here she shares her wisdom with 200 fresh and delicious recipes including Asiago, Apple, and Sage Tart Tatin; Rosemary-Roasted Vegetable Spaghetti; Thyme and Pear Cake; Lemon Glazed Scallops with Citrus Salsa; and Elderberry Chicken Tagine. Going deeper, this illustrated guide contains information and preparations for 40 herbs—from angelica, bergamot, calendula, and chamomile to lavender, tarragon, thyme, and turmeric—that work not just in the kitchen, but also as tinctures, infusions, and essential oils.